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Delicious Ideas Your Tastebuds Will Love

With thousands of dedicated clients, there really is no wonder why FEUDO SAN LORENZO
Sicilian Extra Virgin Olive Oil - and our mouth-watering products - are so often a topic of local conversation. Learn how to best use all of the items in our inventory by exploring our collection of original recipes. Have an idea for a recipe? Let us know and yours could be featured here.

Homemade Basil Pesto

Classic Basil Pesto is so easy and rewarding to make at home.

Pasto has its origins in the Italian region of Liguria, where traditionally the basil was crushed, together with the other ingredients, with a pestle and mortar.

However, in the interest of time and ease, a food processor comes in extremely handy.... in less than 10 minutes you can magic up a delightful, delicious, "delovely" green dish!

Top tip: use fresh and organic ingredients.

We have modified it slightly by adding a mixture of almonds and toasted pine nuts, and using a combination of our EVOO and garlic flavoured olive oil. 

Crucially, we have squeezed and mixed in a few drops of lemon juice at the end to keep our pesto greener and fresher for longer. Trust us... this is a winner! 


  • 3 cups fresh basil leaves

  • 1 cup freshly grated Parmesan

  • 1/4 cup toasted pine nuts

  • 1/4 cup almonds

  • 1 garlic clove

  • 2/3 cup Extra Virgin Olive Oil 

  • 1/3 cup garlic-flavoured olive oil 

  • 1/2 tsp coarse sea salt

  • 1/4 tsp freshly gourd black pepper

  • 1 tsp freshly squeezed lemon juice


  1. Place basil, pine nuts and almonds into a food processor and pulse

  2. Add Parmesan, garlic, sea salt and black pepper

  3. Drizzle in the EVOO and garlic olive oil and pulse again, combining all ingredients

  4. Use a spatula to scrape down the sides of the food processor, and mix in the lemon juice.

Enjoy and serve with pasta, on baked potatoes, with steamed or grilled fish, on crusty bread... or add to anything that needs an explosion of flavour! 

For best results, keep refrigerated and consume within a week.

Homemade pesto will discolour when exposed to air due to oxidation, despite the use of natural preservatives olive oil and lemon juice.

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